Foodborne Illnesses

The Foodborne Illnesses topic, formerly known as Food Safety, includes research on the causative pathogens, transmission, diagnosis, prevention, and treatment of illness due to ingestion of contaminated food or beverages. This includes research on food contamination with pathogenic bacteria, toxins, viruses, prions, parasites, or environmental contaminants.

Foodborne illness, spread by ingestion of contaminated food or drink, causes infection or irritation of the digestive system. The illness is acute—both short term and sudden onset, and while most people recover, some cases require treatment.

Babies, pregnant people, older adults, and those with weakened immune systems are more vulnerable.